Smoked meat forums - Had some questions about what some things look like in general about the Grill/Smoker. No pros and cons in this thread, just what it looks like. Pros and Cons will be in my review thread. First a view in the sun. Next the TBS. It is pretty thin, but it always there. there. Inside the 40#...

 
Aug 9, 2022 · Temperature in the cooker should never exceed 170F. For hot smoke bacon, or hams, or loins, start temp at 130F for 1 hour to dry no smoke, then 1 hour with heavy smoke, then increase temp 10* every hour to a maximum of 170F until IT is 145F. Meat usually trails smoker temp by 20-25* So 170F is sometimes needed to get final IT. . How late taco bell open

This is where the meat holds on to the most smoke. It still takes smoke above and below but at a dimished capacity. What happens is there are so many different ways to smoke a meat, and every persons bends their way to best coexist with their smoker type suddenly any rule can be proven right or proven wrong by territorialy thinkers.33. Cleveland, Ohio. Dec 30, 2023. #1. Hey all and thanks for an awesome resource. I stumbled upon the site while researching sausage making. Getting back into it after many years away as my first visit to central texas has really ignited a post oak fire to try my hand at Jalapeño/Chedder Hot Links. Longtime Lil and Big Chief user for smoked ...Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.Brisket is one of the most popular and delicious cuts of beef for smoking. Learn how to prepare, season, and cook a whole packer brisket with tips and recipes from smoking-meat.com. Whether you want to try the "Wooster" brisket, a Texas style rub, or your own variation, you'll find everything you need to know on this website.Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it … Forums - Smoked-Meat Forums. Mark Channels Read. What's Going On? Collapse. There are currently 104 users online. 9 members and 95 guests. Most users ever online was 2,703 at 06:52 AM on 01-16-2023. Smoked-Meat Forums Statistics. Collapse. Topics: 49,446 Posts: 726,804 Members: 8,208 Active Members: 142. Welcome to our newest member, Antonioakd . Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.Northeast Ohio. Aug 20, 2023. #1. Dog a few things in the Lang today but first off is this turkey breast I did for a friend. Pretty straight forward injected with Butcher BBQ Bird Booster and rubbed with Red Beard Seasoning rub. That Bird Booster is just straight bird magic. Despite overshooting my desired pull temp of 160 by 10 degrees it's ...Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter...Aug 30, 2023. #10. Agree with DemonPit . If you rest it in the crockpot, after resting and before shredding, take it out of the crockpot and pour those juices into a plastic bowl. Butt shredded in the crock. those juices you poured into …Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.Jan 7, 2024 · North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ... The Bahama Mama is a fully cooked natural hickory smoked sausage made from specially selected lean cuts of beef and pork, blended with our secret spice pack formulation. The Bahama is a natural casing old world product. The spice level is moderate so as not to hide the flavor of the quality cuts of beef and pork used. Pork, Beef, Water, Non-Fat ...The most common temperature range for low and slow cooking is between 225-250°F (107-121°C) and it can take several hours to several days depending on the cut of meat and …Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings). Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices. Pat Ham dry, and place on a wire cooling rack, in a foil pan.Dec 18, 2023 · Wow, your step-by-step chicken and smoked deer sausage gumbo recipe is a culinary masterpiece! The combination of flavors from Louisiana promises an authentic and delicious experience. I appreciate the detailed instructions, making it easy for even novice cooks to recreate this Southern delight. The addition of smoked deer sausage adds a unique ... Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Jun 24, 2023 · Jun 23, 2023. 430. 475. Hawaii. Jun 24, 2023. #1. Smoked a Chuck Roast last night. It came out pretty good. Had a nice smoke ring and was very tasty. Shouldn't take any longer. Might be a bit longer as there's a temp drop of the pit from the mass of cold meat. Spatched birds don't take as long as whole birds.Dec 22, 2023 · Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023. Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.The National Leadership Youth Forum (NLYF) is a dynamic and exciting event that brings together young leaders from across the country. The NLYF is designed to inspire and empower y...Then I pack the seasoned meats into tin foil loaf pans (about 2 inches thick, about the width of a slice of bacon) for the meat to set up over night in the refrigerator and firm up. When setting in the fridge, make sure meat is well covered. I use wax paper and set pans on top of each other and will pack 4 or 5 high.SOUP FOR SUPPER !! So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl.Shouldn't take any longer. Might be a bit longer as there's a temp drop of the pit from the mass of cold meat. Spatched birds don't take as long as whole birds.SOUP FOR SUPPER !! So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl.Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. © 2004-2023 SmokingMeatForums.comPersonally I think the best electric smoker is a used MES 40" (MES40) you get off Craigslist.org or Facebook for like $40-$50, wash out at the car wash and do a simple rewire to it. Then use a $150 PID controller + the A-Maze-N Pellet Smoker ( AMNPS) tray with pellets for smoke.Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...Oct 12, 2023. #1. My wife went to Costco and brought home a nice slab of Swordfish. I just lightly covered it in EVOO then sprinkled on some Kinders - Garlic & Herb. I placed it in the smoker with Bear Mountain Bourbon BBQ pellets. I topped it off with a Multi grain fried rice and a slice of Walnut raisin bread.1 day ago · Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight. The next day I added some potatoes, then later on added the carrots, onion, celery and sweet corn (frozen from last summer). Rec Teq Forum is an unofficial fan site forum for owners of the ever popular Rec Teq pellet grills. We welcome all Rec Teq owners, both new and old, veterans and …Had some questions about what some things look like in general about the Grill/Smoker. No pros and cons in this thread, just what it looks like. Pros and Cons will be in my review thread. First a view in the sun. Next the TBS. It is pretty thin, but it always there. there. Inside the 40#...Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.2 - 4 oz. Molasses for even more flavor - Any brand. 2 1/2 tablespoons Red Pepper crushed. Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4").Dec 9, 2015. #10. I but 8 oz blocks and cut them in half. 4 oz block is one good serving. . Smoke 3 -4 hrs w/ the amnps loaded w/ apple dust. vac seal and do not touch for 30 days. I sell 4 0z for $3 a block or 4 for $10. i smoke sharp cheddar pepper jack and mozzarella.Sep 14, 2019 · If anyone decides to try this please let me know what you think. Brine recipe (the base): 3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes) 1 cup water. 6 teaspoons salt (regular table salt) 1/2 cup Worcestershire sauce. Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Jun 25, 2013 · Jun 25, 2013. #1. Smoked some steelhead for the first time last night. It turned out great. Last time I smoked salmon it turned out really salty so only brined for 4 hrs. Sat out for 2 hours until glossy then smoked for 4 hrs from 140 to 200. I used pops brine with added garlic powder and rosemary. Smoked with hickory and apple. Sep 14, 2019 · If anyone decides to try this please let me know what you think. Brine recipe (the base): 3 cups white vinegar (you can also use Apple Cider Vinegar, but I find white vinegar gives a better flavor for my tastes) 1 cup water. 6 teaspoons salt (regular table salt) 1/2 cup Worcestershire sauce. Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.10. Knoxville, TN. Dec 20, 2014. #1. So after having success with other items I did my first attempt at smoking ribs. I smoked 4 racks of baby back ribs using the 2-2-1 method at about 225 degrees. The flavor was wonderful but the ribs were tough and rubbery.The difference between pastrami and corned beef is that pastrami is corned beef that’s been smoked. Both corned beef and pastrami developed as ways to preserve meat in the days bef...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.About 12 hours before the meat goes in the smoker, trim a little if desired (I usually don’t), apply a coating of your rub of choice, and wrap in plastic wrap and put it in the fridge. (Some folks put on a coat of yellow mustard before the rub to hold the rub on and add to the bark. The mustard taste cooks out.Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it …1 Combine all ingredients in a food processor. 2 Grind the mixture about 10 seconds. Variation: To use this rub with chicken or pork, add 1 tablespoon mustard powder. You can add further dimension to any dry rub by adding just enough liquid to turn it into a paste or wet rub.According to the Centers for Disease Control and Prevention (CDC), use of tobacco products is the most preventable cause of death in the United States. Research shows that your ris...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...Oct 17, 2021 · 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels. Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.Smoked pulled pork made from pork butt is a lot easier than most folks realize and although it does take 12 to 14 hours to produce at normal smoking temperatures, it can be done in almost any smoker and made …2 - 4 oz. Molasses for even more flavor - Any brand. 2 1/2 tablespoons Red Pepper crushed. Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4").Instructions. Trim fat, apply rub, bring smoker/grill to 225°F. Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours) Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F.Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.Dec 16, 2023 · 426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat on 15 minutes before target despite the frozen wood. Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.Rubbed last night with a rub recipe I've been using for a few years. First used EVOO so the rub sticks real good. Then wrapped in fridge overnight. Next, all probed and into the MES 40 about 130pm today. Smoker set to 240' for first 2 hours with AMAZEN pellet tray using Lumberjack hickory pellets. Then reduced temp to 225' for the next 2 …Smoke at 225 until an IT of 140°,lettings the juices drip into the rest of the batch. Then break it up into the size chunks you like,leave it on top to soak up even more smoke. I usually drop a probe into the batch now. At …The experts at Smoke Guard will consider all areas of your space, from its potentially flammable design features. Expert Advice On Improving Your Home Videos Latest View All Guides...SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...Dec 18, 2023 · Wow, your step-by-step chicken and smoked deer sausage gumbo recipe is a culinary masterpiece! The combination of flavors from Louisiana promises an authentic and delicious experience. I appreciate the detailed instructions, making it easy for even novice cooks to recreate this Southern delight. The addition of smoked deer sausage adds a unique ... The National Leadership Youth Forum (NLYF) is a dynamic and exciting event that brings together young leaders from across the country. The NLYF is designed to inspire and empower y...Jan 13, 2013. #11. There is no issue smoking Hamburgers at smoker temps under 40*F but that ain't going to happen during Hamburger Season on a 90*F Sunny July 4th. You can Hot smoke at 200-225*F then finish on the grill. You could even get away with a Ambient Temp Smoke for no more than 1 Hour and then Grill Well Done.Jan 7, 2024 · North Texas, Texoma. Jan 7, 2024. #1. Plan was to do David's single cut smoked ribs but time got away from me and these are so quick and good. Used a mustard vinegar binder and some Atkins rub. Into the kettle with Vortex. Went 15 minutes and rotate lid and than another 15. Flipped and went 25. Only temped 180 and usually 195 - 200 at these ... 10,467. Nw Iowa. Mar 12, 2023. #1. Had a prime rib in the freezer... well 1/2 of one anyway, we cut the one I bought in half since it's just the wife and I. Tied it up to be more uniform and seasoned with Kinder's , The Blend and Butchers All Purpose. Put in my GMG pellet smoker, started at 225, then actually dropped it to around 200 since it ...I smoke them for a few hours above the beans, and then either shred the meat off or leave whole and put into the beans. A strong smoke like Oak, Hickory or Mesquite gives plenty of kick. mike50512K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024.Oct 17, 2021 · 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels. Feb 11, 2024 · Pellet Smokers. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Welcome to the best smoking meat forum on the webs. Welcome from Colorado. TNJAKE Epic Pitmaster. OTBS Member. SMF Premier Member. Nov 26, 2019 10,742 14,769Dec 12, 2023 · Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment. AMSTERDAM, March 28, 2023 /PRNewswire/ -- The Freedom of Mobility Forum, initiated by Stellantis and facilitated by Wavestone as a neutral third-p... AMSTERDAM, March 28, 2023 /PRN...Feb 18, 2012. #3. Here is another variation with a recipe for a Rib Foiling Juice/ Sweet Pulled Pork Finishing Sauce...JJ. Mild Bubba Q Rub. 1/2C Sugar in the Raw (Turbinado) 2T Sweet Paprika (Hungarian) 1T Kosher Salt. 1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.It is simple but has outstanding flavor. Sounds very much along the lines of what you're looking for. Of course you can do the fingertip taste test and adjust more to your preferences. ½ Cup Paprika. ¼ Cup Black Pepper. ¼ Cup Sugar. 3 T Salt. 3 T Chili Powder. 2 T Garlic Powder.Take the brisket out & separate the point from the flat. Wrap the flat in foil or butcher paper & add some liquid ( beef tallow would be the best), but a little beer or even water would work. You just want to steam it to get it …The World Economic Forum in Davos, Switzerland is a whos-who of political, business and entertainment leaders. Watch out video to get the inside scoop on all the things you didn... 2K. Yesterday at 11:28 PM. paulgeorge. P. Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger. dr k. Jan 24, 2024. Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered. Smoke at 180 degrees on pellet smoker until internal temp is 140.Most problems are caused by issues after the cook. With proper handling, meat that was kept cold at the store and at your house before cooking so no toxins, there is no bacteria on the surface that can survive Hot Smoking. This is why, with Intact meat like ribs and roasts, the 40 to 140 in 4 rule does not apply.3. 2. Nov 1, 2023. #1. Big success smoking a 4 lb. boneless turkey breast for a camping trip. Simple steps. Brined it for 8 hours. Stuffed with sliced onions and wrapped in cheesecloth. Sprayed it with apple cider about once an hour and smoked it with mesquite chips for about 4 hours at 225 degrees.Mixed up simple brine of, 1 cup kosher salt, 1 cup brown sugar, 2 tbl pepper corns, 1 tsp cayenne. Put the fillets in brine for 8 hrs, patted dry and let them air dry for 1 hr, while I got the smoker fired and warmed up. Put a full rack of fillets on at 170 for 2 hrs. Flipped them for another hr. . Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and other things) 1. 2. 3.

11,863. Mar 1, 2022. #1. Took out a few too many Tri tips last week. Cooked up four. 1 to freeze and Sous Vide, 2 to give to neighbors and one to eat at home. Trimmed them up and seasoned. On to smoker with temps low around 200 cooked with oak wood. smoked for about 2.5 hrs until desired temp. Then seared on weber for about a min per side.. Heyser cycle photos

smoked meat forums

In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Insulated smoker build. BMFRanch. Dec 11, 2023. 2. Dec 22, 2023. bill1. Hybrid Insulated Cabinet T-Pit Smoker Build (Long And Mega Pics) tx smoker. May 13, 2023.Indiana. May 13, 2018. #9. Not exactly a cold smoke but I like to chill steaks to around 30F then put them in a 225-250F smoker and smoke to an IT of 100F. Then I sear them to the desired IT (for us it is 131F). Pre-chilling the steaks gives them a little more time on the smoke before searing.Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.Jan 6, 2023. #1. As some of you know from comments in other threads I've been curious about cooking a beef shoulder clod after watching Steven Raichlen's video about spit roasting a clod. While researching cooking information I came across a link to Kreuz's Market in Lockhart TX for their beef shoulder clod and while reading their description I ...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.Smoked-Meat Forums help. Here you can find answers to questions about how the board works. Use the links or search box below to find your way around. Forums, Topics and …2Lrg Egg Yolks. I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.Feb 18, 2012. #3. Here is another variation with a recipe for a Rib Foiling Juice/ Sweet Pulled Pork Finishing Sauce...JJ. Mild Bubba Q Rub. 1/2C Sugar in the Raw (Turbinado) 2T Sweet Paprika (Hungarian) 1T Kosher Salt. 1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc..

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